Publicação
Effect of freezing on the rheological, chemical and colour properties of Serpa cheese
| Resumo: | The effect of freezing on the properties of a raw ewes’-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheeses were maintained frozen for 12 months. Cheeses were submitted to a slow or fast freezing method, and to different storage temperatures: −10 and −20°C (three replicates for each set conditions). Chemical data showed that only the proteolysis indicators exhibited differences between frozen and non-frozen samples; frozen samples showed higher values of NPN than the non-frozen samples, indicating that the freezing process did not prevent the secondary proteolysis of cheese. Frozen samples showed a significantly (P<0·05) stronger structure than the non-frozen, as indicated by hardness. However, the differences between the frozen and non-frozen samples were not significantly for storage modulus (G′1Hz) and loss tangent (tan δ1Hz) (P>0·05). Freezing affected mainly colour parameters: frozen samples were more luminous, and more yellow-green. The results allowed us to conclude that the damages caused by freezing to cheese properties could be minimized if this type of storage is introduced at the end of ripening (42 d) using a freezing temperature of −20°C. |
|---|---|
| Autores principais: | Canada, João |
| Outros Autores: | Sousa, Isabel; Alvarenga, Nuno |
| Assunto: | Serpa cheese Ewe Freezing Rheological properties Proteolysis |
| Ano: | 2011 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Beja |
| Idioma: | inglês |
| Origem: | Repositório Institucional do IPBeja |
| _version_ | 1866902705400709120 |
|---|---|
| author | Canada, João |
| author2 | Sousa, Isabel Alvarenga, Nuno |
| author2_role | author author |
| author_facet | Canada, João Sousa, Isabel Alvarenga, Nuno |
| author_role | author |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Canada, João\"},{\"Person.name\":\"Sousa, Isabel\"},{\"Person.name\":\"Alvarenga, Nuno\"}] |
| datacite.creators.creator.creatorName.fl_str_mv | Canada, João Sousa, Isabel Alvarenga, Nuno |
| datacite.date.Accepted.fl_str_mv | 2011-02-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2013-11-06T14:45:32Z 2011-02-01T00:00:00Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Serpa cheese Ewe Freezing Rheological properties Proteolysis |
| datacite.titles.title.fl_str_mv | Effect of freezing on the rheological, chemical and colour properties of Serpa cheese |
| dc.creator.none.fl_str_mv | Canada, João Sousa, Isabel Alvarenga, Nuno |
| dc.date.Accepted.fl_str_mv | 2011-02-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2013-11-06T14:45:32Z 2011-02-01T00:00:00Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/20.500.12207/543 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Cambridge University Press |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Serpa cheese Ewe Freezing Rheological properties Proteolysis |
| dc.title.fl_str_mv | Effect of freezing on the rheological, chemical and colour properties of Serpa cheese |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The effect of freezing on the properties of a raw ewes’-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheeses were maintained frozen for 12 months. Cheeses were submitted to a slow or fast freezing method, and to different storage temperatures: −10 and −20°C (three replicates for each set conditions). Chemical data showed that only the proteolysis indicators exhibited differences between frozen and non-frozen samples; frozen samples showed higher values of NPN than the non-frozen samples, indicating that the freezing process did not prevent the secondary proteolysis of cheese. Frozen samples showed a significantly (P<0·05) stronger structure than the non-frozen, as indicated by hardness. However, the differences between the frozen and non-frozen samples were not significantly for storage modulus (G′1Hz) and loss tangent (tan δ1Hz) (P>0·05). Freezing affected mainly colour parameters: frozen samples were more luminous, and more yellow-green. The results allowed us to conclude that the damages caused by freezing to cheese properties could be minimized if this type of storage is introduced at the end of ripening (42 d) using a freezing temperature of −20°C. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| id | ripb_b6b4eb8c16d3968f57dcd3dc4fa7bb8f |
| identifier.url.fl_str_mv | http://hdl.handle.net/20.500.12207/543 |
| instacron_str | ipb |
| institution | Instituto Politécnico de Beja |
| instname_str | Instituto Politécnico de Beja |
| language | eng |
| network_acronym_str | ripb |
| network_name_str | Repositório Institucional do IPBeja |
| oai_identifier_str | oai:repositorio.ipbeja.pt:20.500.12207/543 |
| organization_str_mv | urn:organizationAcronym:ipb |
| person_str_mv | Canada, João Sousa, Isabel Alvarenga, Nuno |
| publishDate | 2011 |
| publisher.none.fl_str_mv | Cambridge University Press |
| reponame_str | Repositório Institucional do IPBeja |
| repository_id_str | urn:repositoryAcronym:ripb |
| service_str_mv | urn:repositoryAcronym:ripb |
| spelling | porThe effect of freezing on the properties of a raw ewes’-milk semi-soft cheese (Serpa cheese) was studied using small amplitude oscillatory (SAOS) and texture measurements, colour and chemical parameters. The freezing was introduced at three different stages of the ripening process (28, 35 and 42 days), and the cheeses were maintained frozen for 12 months. Cheeses were submitted to a slow or fast freezing method, and to different storage temperatures: −10 and −20°C (three replicates for each set conditions). Chemical data showed that only the proteolysis indicators exhibited differences between frozen and non-frozen samples; frozen samples showed higher values of NPN than the non-frozen samples, indicating that the freezing process did not prevent the secondary proteolysis of cheese. Frozen samples showed a significantly (P<0·05) stronger structure than the non-frozen, as indicated by hardness. However, the differences between the frozen and non-frozen samples were not significantly for storage modulus (G′1Hz) and loss tangent (tan δ1Hz) (P>0·05). Freezing affected mainly colour parameters: frozen samples were more luminous, and more yellow-green. The results allowed us to conclude that the damages caused by freezing to cheese properties could be minimized if this type of storage is introduced at the end of ripening (42 d) using a freezing temperature of −20°C.application/pdfengCambridge University PressporEffect of freezing on the rheological, chemical and colour properties of Serpa cheeseCanada, JoãoSousa, IsabelAlvarenga, NunoHandlehttp://hdl.handle.net/20.500.12207/543ISSNIsPartOf0022-02992013-11-06T14:45:32Z2011-02-01T00:00:00Z2011-02-01T00:00:00Z2011-02http://purl.org/coar/access_right/c_abf2open accessporSerpa cheeseporEweporFreezingporRheological propertiesporProteolysis942386 byteshttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipbeja.pt/bitstreams/220bb5f0-2c82-4464-815e-20f495b0d3ed/downloadliteraturehttp://purl.org/coar/resource_type/c_6501journal article |
| spellingShingle | Effect of freezing on the rheological, chemical and colour properties of Serpa cheese Canada, João Serpa cheese Ewe Freezing Rheological properties Proteolysis |
| status | SINGLETON |
| subject.fl_str_mv | Serpa cheese Ewe Freezing Rheological properties Proteolysis |
| title | Effect of freezing on the rheological, chemical and colour properties of Serpa cheese |
| title_full | Effect of freezing on the rheological, chemical and colour properties of Serpa cheese |
| title_fullStr | Effect of freezing on the rheological, chemical and colour properties of Serpa cheese |
| title_full_unstemmed | Effect of freezing on the rheological, chemical and colour properties of Serpa cheese |
| title_short | Effect of freezing on the rheological, chemical and colour properties of Serpa cheese |
| title_sort | Effect of freezing on the rheological, chemical and colour properties of Serpa cheese |
| topic | Serpa cheese Ewe Freezing Rheological properties Proteolysis |
| topic_facet | Serpa cheese Ewe Freezing Rheological properties Proteolysis |
| url | http://hdl.handle.net/20.500.12207/543 |
| visible | 1 |